Once upon a time, the first time I ever, ever had pulled pork, my co-worker at the time, PMo, brought some in to work for a potluck for the office staff. A revelation it was! Nice & simple – put a pork roast in a slow cooker, add a bottle of Diana barbeque sauce and 4-6 hours later, supper! Tender, shredded roast, coleslaw and some lovely buns 🙂 What more could you ask for? NOTHING!
Except….there are other ways of flavouring pulled pork. My daughter took me out for dinner one day to a BBQ place (no longer there – sad face…stupid Covid) and there were multiple flavourings and sauces. What a revelation! One I have discovered along the way is pulled pork with a Carolina vinegar sauce…..it’s not overpoweringly vinegar-y, I promise.
I got this from HeyGrillHey, although I end up modifying it whenever I make it.
2-3 pound pork roast
1 cup apple cider vinegar
3/4 cup of water
2-3 TB of brown sugar
salt & pepper
red pepper flakes
This is unbelievably simple, mix the ingredients together, pour them over the pork roast in the slow cooker and turn it on low for 6-8 hours or high for 4-6 hours. Bigger roast? Double those ingredients. You’ll know your roast is done when it shreds with a fork.
If your roast is boneless, take it out and use a hand mixer to shred it (low speed), or put it in the bowl of a stand mixer and, on low, shred it that way. If there’s a bone, take it out and then shred it. 🙂
Make yourself a quick little coleslaw (shredded cabbage, shredded carrots and some dressing), split some Kaiser buns and load up with coleslaw on the top and pulled pork on the bottom. Sounds a bit peculiar, perhaps, but it is so good.
If you want to get very dedicated, make yourself a rub to put on the pork along with the vinegar sauce and if you want to be really fancy, make a mop sauce. They both add flavour layers but aren’t necessary, particularly if you’re working all day and can’t mop the roast during the cook time.